Kale Salad with Pecans and Goat Cheese

Wash the kale thoroughly, remove the tough stems, and cut into smaller pieces. Blanch in lightly salted boiling water for about 1 minute, then immediately transfer to cold or ice water to stop the cooking process and preserve its color.

Prepare the dressing: in a small bowl, mix together the red wine vinegar, honey, olive oil, and mustard. Season with salt and pepper to taste.

Core the apple and cut it into cubes. Scrape out the seeds from the pomegranate, and dice the goat cheese. In a pan, toast the pecans with brown sugar until the sugar melts and coats the nuts. Be careful not to burn them, as they will become bitter.